Quick Fix Gluten-Free Sourdough Pancakes


We rarely eat grains without fermenting them first.

This process helps neutralize the enzyme inhibitors and also boosts the vitamin content and availability. Fermenting wheat and other glutenous grains also breaks down the gluten, making it easily digestible – even to celiacs!* I’ve found (much to my delight!) that if I traditionally prepare whole wheat sourdough, I can eat it without any side-effects! And this from the girl who couldn’t even handle a tiny communion cracker at church….

For those of you gluten-free-ers who are a bit nervous about trying a sourdough starter made with glutenous flours, don’t worry – they can be made with gluten-free flour as well (try out this simple recipe).

 
 
One of my kids favorite ways to eat sourdough is in pancakes. It tastes wonderful and it’s easy to make. But, every now and again, mommy-brain gets the better of me and I forget to mix up the batter to ferment overnight…. Thankfully, we won’t die from eating un-fermented grain!
 
On mornings when the sourdough pancakes have not been, um, soured, a quick fix is to use a gluten-free flour with my ever-ready whole wheat sourdough starter. It’s a good combo and keeps my kids from being disappointed at my lack of having “real” sourdough pancakes ready. : )
 
 
Mmm… look at those beauties! All slathered up in my friend’s homemade apricot jam and ready to be devoured by my kiddos. 🙂
 
 
If you’re ready to take the traditional sourdough plunge, check out my Whole Wheat Sourdough Challah. It’s perfect for the Sabbath, Passover, or just any ol’ day. : )

 

Quick Fix Gluten-Free Sourdough Pancakes
Free of gluten, dairy & refined sugar, with egg-free option.
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Ingredients
  1. 1/2 c. bubbly sourdough starter (regular, or gluten-free) fed within the last 12 hours or so
  2. 1 1/2 c. filtered water
  3. 1 c. gluten-free flour mix (like this one)
  4. 1 c. sorghum flour
  5. 2 T. honey (optional)
  6. 2 eggs (you can use flax eggs, if you need)
  7. 1 t. baking soda
Instructions
  1. Preheat a skillet over medium heat. In a large bowl, combine all the ingredients except the baking soda. Mix until there are no lumps. Sprinkle batter with baking soda and mix in to combine. Pour about 3 tablespoons of batter onto preheated skillet. Cook until bubbly and glossy on the edges. Flip and cook a minute. Serve with whatever you like.
Raias Recipes http://raiasrecipes.com/

*Interested in learning more about traditional sourdough and gluten intolerance? Check out these two articles by Ann Marie over at Cheeseslave, and this one by Katharine Czapp, and this one by Mary Enig & Sally Fallon.

{This recipe is linked to Allergy Free WednesdaysAnti-Procrastination Tuesdays, Blogger’s Brags Pinterest Party, Brag About ItCreate Link Inspire, Creativity UnleashedDo Tell Tuesday, Eat Create PartyFamily Fun FridayFat Tuesdays, Fight Back FridayFive Friday Finds, Foodie Friday, From the FarmFrugal Days, Sustainable Ways, Get Him Fed FridaysGet Inspired, Gluten Free FridaysGluten Free Tuesdays, Gluten Free Wednesday, Great Idea ThursdayGrowing Homemakers, Healing With Food FridayThe HomeAcre Hop, Let’s Get RealLink’n Blogs, Natural Family FridayPennywise PlatterProverbs 31 ThursdaysRaising Homemakers, Real Food FridayReal Food WednesdaySaturday Night FeverSimple Lives Thursday, Simple Meals FridayTasty Tuesday, Thrifty ThursdayTuesday’s TableTuesday Talent Show, Unprocessed FridaysWaste Not Want Not, We Made That, What To Do WeekendsWhimsy Wednesday, Whole Food FridayWonderful Wednesday.}

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35 thoughts on “Quick Fix Gluten-Free Sourdough Pancakes

  1. HI Raia! I'm stopping in from Let's Get Real today. I have to say that I am learning so much from you. I feel a little more informed each time I stop by. These pancakes really do look fantastic! They are nice and fluffy…….just how we like them.

  2. Thanks for the encouragement, Christina! It's such a blessing to hear that you appreciate the info in my posts. I hope you enjoy the pancakes too, if you get to make them. 😉

  3. YUM YUM and more YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope your week is great! Can't wait to see what you link up this week!

    Cindy from vegetarianmamma.com

  4. Thanks for sharing this recipe with us on Five Friday Finds! Love to see what you have to share this week. I'd never thought to make pancakes with sourdough. Maybe I'll have to give it a try. 🙂

  5. I hope you like them, Cathy! You can make them "regular" by subbing whole wheat flour for the gf mix and sorghum. 🙂 Usually, when I make them with whole wheat flour, I mix everything but the eggs & baking soda the night before so all the flour gets a chance to soak. Still super easy! 🙂 Thanks for stopping by!

  6. These were really good! I made them vegan by replacing with 2 tablespoons applesauce, 1 tablespoon chia meal. I used 1 cup sprouted brown rice flour, 1/2 cup easy millet and tapicoa., and a 1/2 t guar. I beefed up volume with 1 t baking powder too. A keeper! Thanks Raia!

  7. Greetings from California! I’m bored to tears at work so I decided to check out your
    blog on my iphone during lunch break. I love the info you provide here and can’t wait to take a look
    when I get home. I’m amazed at how quick your blog loaded on my
    cell phone .. I’m not even using WIFI, just 3G .. Anyways, very good site!

  8. These were excellent. I did them vegan but I did add fat to them. I used a rough grind sorghum and my husband said they reminded him of cornmeal mush except much better flavored. Thanks! Oh and I added sugar instead of honey.